Guinness Beef Stew

4.50 from 2 votes

Guinness Beef Stew is a hearty dinner to feed a hungry crowd. We are cooking it over the top on the grill for the most flavorful Irish stew that we've ever tasted.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: Grilled Beef Stew, Irish beef stew, Irish Guinness Stew, Irish stew

Servings: servings

Calories: 577kcal

Author: Milisa

Ingredients

2 pound sirloin roast cut into bite size chunks
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon minced rosemary
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon smoked paprika
½ teaspoon dry mustard
⅛ teaspoon ground red pepper
6 slices bacon cut into 1/2 inch pieces
4 medium sized potatoes peeled and cut into bite-size pieces
2 onions diced
4 stalks celery diced
2 medium carrots sliced or diced
4 cups beef broth
1 bottle 12 ounces Guinness Stout
2 tablespoons Worcestershire sauce

Instructions

Prepare a grill fire to 400° with hickory for wood smoke.
Toss sirloin chunks with olive oil in a bowl.
Mix brown sugar, spices, salt and pepper and combine with sirloin. Set aside.
Cook bacon in a dutch oven over medium heat, stirring often until crispy.
Remove from pan to a paper towel lined plate and set aside.
Add diced onion, celery and carrots to bacon drippings and cook over medium heat. Stir occasionally cooking until vegetables are softened.
Remove from heat.
Add Guinness Stout, beef broth and Worcestershire sauce.
Mix in potatoes and cooked bacon. Stir to combine.
Set a wire rack over the dutch oven and place the seasoned sirloin on top of the rack.
Grill with the lid closed over indirect heat. We started the fire at about 400° with hickory for smoke flavor and then lowered to temperature to about 350°.
Cook about 30 minutes or until sirloin reaches about 145° to 155° using a digital thermometer.
Carefully remove the wire rack from the dutch oven and stir the beef into vegetable mixture.
Test the potatoes for doneness and continue to cook if needed or remove from grill and serve immediately.

Notes

Store leftover stew in an airtight container in the refrigerator up to 4 days. Freeze up to 3 months.

Reheat in a pan over medium heat, stirring often until heated through, about 10 minutes. Add additional beef broth if stew is too thick.

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